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24 December 2022 | Story Jóhann Thormählen | Photo Asem Engage/Hannes Naude
Sello Diphoko
Sello Diphoko was the Man of the Match in his last Varsity Football game for the University of the Free State.

Come to Kovsies and go places!’ is a motto used at Kovsie Soccer, and Sello Diphoko’s journey exemplifies this. The UFS striker’s humble beginnings and rise to the United States of America is one that inspires.

Two years ago, he didn’t even play club soccer, but he was scouted by the UFS and given an opportunity that changed his life. Diphoko recently received a scholarship at the University of the Incarnate Word in San Antonio, Texas.

Playing street football

It all started in February 2020 when he was invited to UFS soccer trials by a friend, Lwanda Ciko, who is also from Soutpan outside Bloemfontein.

“Before I came here, I was playing street football,” says Diphoko. “I have never played in a professional or semi-professional league; I came straight from the streets.” And it took Tebogo Motsamai, UFS head coach, only 25 minutes to identify his talent.

According to Godfrey Tenoff, Diphoko was attending Motheo College and gained access to the UFS through the University Preparation Programme.

“We are totally proud of Sello,” says the Head of Soccer at KovsieSport. “He is a perfect example of preparation meeting opportunity and that opportunity creating a great opportunity.”

In 2021, his Varsity Football debut year, Diphoko was crowned Player of the Tournament and received the Golden Boot award. A year later, he can barely believe it happened. “Yoh. It is huge! But it was all about the teamwork and support I got from my teammates.”

Changing students’ lives

A few South African teams wanted to sign him up, but his education was non-negotiable. A move abroad was eventually the best for Diphoko’s career – on and off the pitch.

Tenoff says the “talent identification pathway has now been paved”. The UFS understands the processes, what it is capable of, and it shows the university can equip and prepare students for international opportunities.

“It says that KovsieSport is serious about changing the lives of the students that come into our programme. It tells me that we have the will to make a way for our students. This is a small part of what is to come in KovsieSport, Kovsie Soccer, and the UFS.”

News Archive

UFS researchers are producing various flavour and fragrance compounds
2015-05-27

 

The minty-fresh smell after brushing your teeth, the buttery flavour on your popcorn and your vanilla-scented candles - these are mostly flavour and fragrance compounds produced synthetically in a laboratory and the result of many decades of research.

This research, in the end, is what will be important to reproduce these fragrances synthetically for use in the food and cosmetic industries.

Prof Martie Smit, Academic Head of the Department of Microbial, Biochemical and Food Biotechnology at the UFS, and her colleague Dr Dirk Opperman, currently have a team of postgraduate students working on the production of various flavour and fragrance compounds from cheap and abundantly available natural raw materials. 

Prof Smit explains that most of the flavours and fragrances that we smell every day, originally come from natural compounds produced mainly by plants.

“However, because these compounds are often produced in very low concentrations by plants, many of these compounds are today replaced with synthetically-manufactured versions. In recent times, there is an increasing negative view among consumers of such synthetic flavour and fragrance compounds.”

On the other hand, aroma chemicals produced by biotechnological methods, are defined as natural according to European Union and Food and Drug Administration (USA) legal definitions, provided that the raw materials used are of natural origin.  Additionally, the environmental impact and carbon footprint associated with biotech-produced aroma chemicals are often also smaller than those associated with synthetically-produced compounds or those extracted by traditional methods from agricultural sources.

During the last four years, the team investigated processes for rose fragrance, vanilla flavour, mint and spearmint flavours, as well as butter flavour. They are greatly encouraged by the fact that one of these processes is currently being commercialised by a small South African natural aroma chemicals company. Their research is funded by the Department of Science and Technology and the National Research Foundation through the South African Biocatalysis Initiative, the DST-NRF Centre of Excellence in Catalysis and the Technology Innovation Agency, while the UFS has also made a significant investment in this research.

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